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The Florentine steaks from Macelleria Fratton come from Garronese Veneta or Blonde d'Aquitaine cattle, raised in Veneto for more than 10/12 months according to production specifications. This meat belongs to the regional Qualità Verificata (QV) brand, created by butchers seeking high quality while respecting Venetian farming tradition. Garronese is tender and juicy, with a distinctive sensory profile imparted by its cereal-based diet, mainly produced in Veneto. Macelleria Fratton Florentine Steaks: a high-quality product The animals’ diet and welfare are carefully managed, including through CReNBA certification. The meat is processed in facilities authorized by the Ministry of Health and bearing an EEC identification mark. The cuts are entrusted to professionals such as Macelleria Fratton, whose final cutting technique ensures exceptional quality. Macelleria Fratton Florentine Steaks: understanding the cut Florentine steaks, like rib steaks, come from the loin, one of the finest beef cuts. From the rear section, the fifth to the thirteenth rib or vertebra produces steaks with tenderloin and striploin: the classic, much-loved Florentine steaks. They are immediately recognizable by their T-shaped bone, made from half a vertebra. In English-speaking countries this has earned them the name “T-bone steak”, literally “steak with a T-shaped bone”. Macelleria Fratton Florentine Steaks: organoleptic characteristics The Garronese Veneta meat used for these steaks is exceptionally tender thanks to its fine muscle texture, limited fat and low collagen content. Aging is a natural process lasting more than 30 days for the hindquarters, allowing the muscle fibers to relax fully, enhancing tenderness and developing aromas during cooking. The meat used by Macelleria Fratton is delicate, light and harmonious, perfect for impressing in the kitchen. A real treat for meat lovers!
Price including VAT
The Florentine steaks from Macelleria Fratton come from Garronese Veneta or Blonde d'Aquitaine cattle, raised in Veneto for more than 10/12 months according to production specifications. This meat belongs to the regional Qualità Verificata (QV) brand, created by butchers seeking high quality while respecting Venetian farming tradition. Garronese is tender and juicy, with a distinctive sensory profile imparted by its cereal-based diet, mainly produced in Veneto. Macelleria Fratton Florentine Steaks: a high-quality product The animals’ diet and welfare are carefully managed, including through CReNBA certification. The meat is processed in facilities authorized by the Ministry of Health and bearing an EEC identification mark. The cuts are entrusted to professionals such as Macelleria Fratton, whose final cutting technique ensures exceptional quality. Macelleria Fratton Florentine Steaks: understanding the cut Florentine steaks, like rib steaks, come from the loin, one of the finest beef cuts. From the rear section, the fifth to the thirteenth rib or vertebra produces steaks with tenderloin and striploin: the classic, much-loved Florentine steaks. They are immediately recognizable by their T-shaped bone, made from half a vertebra. In English-speaking countries this has earned them the name “T-bone steak”, literally “steak with a T-shaped bone”. Macelleria Fratton Florentine Steaks: organoleptic characteristics The Garronese Veneta meat used for these steaks is exceptionally tender thanks to its fine muscle texture, limited fat and low collagen content. Aging is a natural process lasting more than 30 days for the hindquarters, allowing the muscle fibers to relax fully, enhancing tenderness and developing aromas during cooking. The meat used by Macelleria Fratton is delicate, light and harmonious, perfect for impressing in the kitchen. A real treat for meat lovers!
